Uvaia ( Eugenia pyriformis Cambess) fruit: Exploring its antioxidant potential through pressurized liquid extraction

Autor(es)

Lopes, Isadora de Souza ; Juliato, Rafael Augusto ; de Andrade, Cristiane Conte Paim ; Fiocco, Ana Clara Troya Raineri ; Borguini, Renata Galhardo ; Santiago, Manuela Cristina Pessanha de Araujo ; Fasolin, Luiz Henrique ; Picone, Carolina Siqueira Franco

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF SUPERCRITICAL FLUIDS; v. 218, p. 11-pg., 2024-12-25.

Resumo

Uvaia ( Eugenia pyriformis Cambess) is a Brazilian native fruit with a high concentration of phenolic compounds. In this study, we optimized the extraction of flavonoids and other phenolic compounds from uvaia pulp (UP) and seed (US) by Pressurized Liquid Extraction (PLE) using an ethanolic solution as solvent. Both temperature and ethanol concentration enhanced the extraction of the phenolics from UP and US. The increase in ethanol concentration decreased the yield of flavonoid extraction from UP. In the case of the US, higher temperatures and lower ethanol percentage improved the yield of flavonoid extraction. All extracts showed high antioxidant activity under optimized conditions, especially the US extracts (507.40 mu M Trolox.g-1 of dry US). The present findings highlight the effectiveness of PLE in obtaining antioxidant extracts from UP and US, and also contribute to the valorization of uvaia fruit and its residues. (AU)

• Processo FAPESP: 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade?
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 23/04346-0 - Estratégias biocompatíveis para modulação de interfaces do tipo pickering
• Beneficiário: Carolina Siqueira Franco Picone
• Modalidade de apoio: Bolsas no Exterior - Pesquisa